From Tradition To Table, The Epic Tale Of Dindigul Biryani’s 200-Year Legacy; Recipe Inside

Explore its origins, traditional cooking methods, and the secrets behind its tantalising taste.

by Mallika Khurana
From Tradition To Table, The Epic Tale Of Dindigul Biryani’s 200-Year Legacy; Recipe Inside

In the heart of Tamil Nadu, amid the bustling streets of Dindigul near Madurai, lies a culinary treasure trove that has captivated the palates of locals and travellers alike for over two centuries. This treasure is none other than the legendary Dindigul Biryani, a dish steeped in history, tradition, and an unparalleled depth of flavour.

Celebrating 200 Years Of Dindigul Biryani’s Rich Heritage

Photo Credits: Dindigul Thalappakatti/Facebook

The story of Dindigul Biryani traces back over 200 years to the humble beginnings of the Perumal Naidu Biryani Hotel, where the first iteration of this iconic dish was born. Founded by G Perumal Naidu, this eatery started as a modest establishment serving a concoction known as milagu kuzhambu, a pepper gravy made with mutton and spices. According to The Hindu, inspired by the local Muslim community’s culinary preferences, Perumal Naidu ventured into biryani, introducing the town to a dish that would soon become its defining culinary emblem.

What sets Dindigul Biryani apart is its meticulous preparation and the use of locally sourced ingredients. At the heart of this dish lies the fragrant Seeraga Samba rice. It is renowned for its ability to absorb flavours seamlessly, ensuring each grain is infused with the essence of the spices and meat. 

Over the years, the legacy of Dindigul Biryani has evolved and expanded, thanks to pioneers like Nagasamy Naidu, founder of Dindigul Thalappakatti. With a unique blend of spices and the use of Parakkum Sittu rice and Kannivadi meat, Thalappakatti Biriyani Hotel quickly gained fame, attracting patrons from far and wide.

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Here’s How You Can Make It At Home

Photo Credits: Wikimedia Commons

For those eager to experience the magic of Dindigul Biryani in their own kitchens, here’s a recipe by  Kannamma Cooks that captures the essence of this iconic dish:


  • 5 Green Chillies
  • 2 pieces of two-inch Cinnamon Sticks
  • 3 Cardamom Pods
  • 3 Cloves
  • ⅛ th of a Nutmeg 
  • 1 small piece of Mace 
  • 2-inch piece of Ginger
  • 12 Cloves of Garlic
  • 10 Shallots
  • 500 ml Seeraga Samba Rice
  • 500 grams of Mutton with bone
  • 2 tablespoons Ghee
  • 3 tablespoons Sunflower Oil
  • ½ teaspoon Red Chilli Powder
  • ½ cup Curd
  • 1 1/2 teaspoons Salt
  • 1 handful of Mint Leaves
  • 1 handful of Coriander Leaves
  • 1/2 Lime, juiced


  1. Let the rice soak and be cleaned for at least thirty minutes.
  2. Using half a cup of water, grind together all the masala ingredients to make a paste and put aside.
  3. In a pressure cooker, add the Thalappakatti Biryani Masala paste after heating the oil and ghee. Stir in the mutton.
  4. Add the plain yoghurt, red chilli powder, salt, and two cups of water. After thoroughly combining, cook the mutton over medium heat for 20 minutes in the masala.
  5. After the meat has been cooked, remove it to a bowl and measure out the liquid that is still in the cooker.
  6. Add water to make it twice the quantity of rice. Add the chopped mint leaves and coriander. Bring the mixture to a rolling boil.
  7. Return the meat to the mixture and bring it back to a boil. 
  8. After draining, transfer the rice to the pan and add some lime juice.
  9. Place a lid on the pan and cook over medium heat for four minutes.
  10. Simmer on very low heat for ten minutes, stirring gently once from the bottom, then replace the lid.
  11. Remove the lid, give it a good stir, and cook for an additional few minutes. After 20 minutes, turn off the flame and leave it resting.
  12. After the rest, your Dindigul Biryani is ready to be savoured!

Whether enjoyed at a roadside eatery or a fine dining establishment, Dindigul Biryani continues to captivate diners with its unparalleled taste and rich heritage.

Cover Image Courtesy: Dindigul Thalappakatti/Facebook

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